tag:blogger.com,1999:blog-59526753362016606612024-03-13T07:07:42.977-06:00Dinner's On Me!Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.comBlogger395125tag:blogger.com,1999:blog-5952675336201660661.post-41445799976992860292012-09-04T17:23:00.000-06:002012-09-04T17:23:41.350-06:00Giveaway WinnerFirst of all I have to give a big “Thank You!” to <a href="http://picketfencepublications.blogspot.com/" target="_blank">Jen Boss</a> for the Home Executive planner giveaway. I’m on week three of using mine and I’m still just <em>really</em> loving it. <br />
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And now what you’re waiting for – the giveaway winner is…<br />
<a href="http://lh5.ggpht.com/-UQSyvEae0j0/UEaNIYE54LI/AAAAAAAAJuw/W8h5SKKdazU/s1600-h/giveaway%252520random%252520number%25255B5%25255D.jpg"><img alt="giveaway random number" height="233" src="http://lh6.ggpht.com/-zpSwDorgWso/UEaNJbjqcNI/AAAAAAAAJu4/JfwIWoR7830/giveaway%252520random%252520number_thumb%25255B2%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="giveaway random number" width="192" /></a><br />
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<span style="font-size: medium;">Carol!</span></div>
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<span style="font-size: x-small;">(I’ve sent you an email Carol)</span></div>
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Thank you to all of you – I wish I could give each of you one! Jen does <a href="http://picketfencepublications.blogspot.com/p/shop.html" target="_blank">sell these planners on her website</a> (you pay through paypal) and she also has a list of stores that carry her planner as well. If you didn’t get a chance to look through the Home Executive planner, <a href="http://www.youblisher.com/p/266826-2012-2013-Home-Executive-Day-Planner/" target="_blank">go here and flip through</a>. </div>
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And now because I should have a little bit of <em>something</em> that is food related…</div>
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<a href="http://lh6.ggpht.com/-o6FV5NKZkK0/UEaNKAqHkKI/AAAAAAAAJvA/POSbyK5QJJM/s1600-h/black%252520bean%252520burger%25255B6%25255D.jpg"><img alt="black bean burger" height="604" src="http://lh6.ggpht.com/-nnVWUG6RgIc/UEaNKhFFPFI/AAAAAAAAJvI/PjlfM8x-OvY/black%252520bean%252520burger_thumb%25255B3%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="black bean burger" width="473" /></a><br />
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These are a recent favorite around my house – black bean burgers with tomato, salsa, guacamole and lettuce. Now lest you start to think that I’ve been cooking, I have to admit that there is no recipe for these burgers. Here’s the secret:<br />
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<a href="http://lh6.ggpht.com/-GSDOJ-hUwLk/UEaNLJpfQbI/AAAAAAAAJvQ/5n2GWTVM7oc/s1600-h/black%252520bean%252520burger%2525202%25255B4%25255D.jpg"><img alt="black bean burger 2" height="338" src="http://lh4.ggpht.com/-YHeftuazmhg/UEaNLy56XWI/AAAAAAAAJvY/8CBapUGscdU/black%252520bean%252520burger%2525202_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="black bean burger 2" width="500" /></a><br />
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Yes, Costco to the rescue again. Don’t be afraid of the “chipotle” on the label. These are not spicy. They do have great southwest flavor though. Another great thing? You keep this box in your freezer and throw these burgers on the grill right from the freezer. No thawing necessary. They cook up in 6-8 minutes or so. Perfect for those hot Summer evenings!<br />
<br />Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-12899069484395627962012-08-27T22:29:00.000-06:002012-08-27T22:29:42.280-06:00Organizer Giveaway<br />
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Last week we were browsing through a bookstore and my husband spotted this:<br />
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<a href="http://lh4.ggpht.com/-h0QtM5_v5-o/UDxIaaOO0nI/AAAAAAAAJqE/8sUaLx61fOA/s1600-h/home%252520executive%252520planner%2525201%25255B3%25255D.jpg"><img alt="home executive planner 1" height="599" src="http://lh6.ggpht.com/-dmGjGZGN1Co/UDxIa14qlII/AAAAAAAAJqM/uHW4TvJ0NXM/home%252520executive%252520planner%2525201_thumb.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="home executive planner 1" width="500" /></a><br />
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He flipped through it and instantly knew I would be interested. He handed it to me and literally within two page-turns I knew it was <em>perfect</em> for our family and I bought it immediately.<br />
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As most of you know, I have been keeping a weekly menu for years. I also usually have in my kitchen somewhere a moleskine that I lovingly refer to as my “magic notebook.” Inside that book goes all of my to-do lists, appointments, reminders and grocery list. It worked for me, mostly. I still found myself checking the calendar on my phone and using a separate note pad for my menus. <br />
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When I first saw this Home Executive organizer I instantly loved that all of those separate things that I used daily were now in one place. Let me show you.<br />
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First of all, I love the design, the colors and the protective plastic cover on the front and back. (see photo above)<br />
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Each month has a two page layout like this: <br />
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<a href="http://lh4.ggpht.com/-xYAA_LHSsj4/UDxIbDlnkCI/AAAAAAAAJqU/NBsraQhB-Z8/s1600-h/home%252520executive%252520planner%2525205%25255B3%25255D.jpg"><img alt="home executive planner 5" height="388" src="http://lh4.ggpht.com/-Xqm47fONfSs/UDxIbgf5MQI/AAAAAAAAJqc/LRne86ygVZI/home%252520executive%252520planner%2525205_thumb.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="home executive planner 5" width="500" /></a><br />
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It includes a recipe, a note section and holidays for that month. Then if you flip the page, each week of that month has it’s <em>own</em> two-page layout:<br />
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<a href="http://lh3.ggpht.com/-aH-SJs7kiME/UDxIcCP2RcI/AAAAAAAAJqk/oRwBqIKv_Ro/s1600-h/home%252520executive%252520planner%2525202%25255B3%25255D.jpg"><img alt="home executive planner 2" height="402" src="http://lh6.ggpht.com/-XgPAj8pW5GI/UDxIcSnIktI/AAAAAAAAJqs/J2VtUK8cj8o/home%252520executive%252520planner%2525202_thumb.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="home executive planner 2" width="500" /></a><br />
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The dates are listed on the left, and there are columns for a menu, grocery list and whatever else you can think of. At first I thought I would use the three sections on the left page for “Mom” “Dad” and “kids.” But after using the planner for just a day I decided to do “morning” “afternoon” and “evening.” My to-do list I put on the right side, next to the grocery list.<br />
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This is what last week looked like (I blurred all names): <br />
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<a href="http://lh3.ggpht.com/-V3Uz6YuOoQ8/UDxIcwkPBfI/AAAAAAAAJq0/8Md8Iyc7N5c/s1600-h/home%252520executive%252520planner%2525203%25255B3%25255D.jpg"><img alt="home executive planner 3" height="396" src="http://lh4.ggpht.com/-DVjrUHCqcT4/UDxIdY_SDcI/AAAAAAAAJq8/uz5HkdMkQPk/home%252520executive%252520planner%2525203_thumb.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="home executive planner 3" width="500" /></a><br />
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I’m on week two of using the organizer and I’m still a huge fan. HUGE.<br />
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Here are some other features of the organizer - <br />
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<li>There are pages to help you with your plans for Thanksgiving, Christmas and New Years </li>
<li>The planner goes from August 2012 to Aug 2013 (with additional month calendars for Sept – Dec 2013 </li>
<li>There are five pages open for “notes” in the back </li>
<li>Additional pages included in the back are “babysitter notes,” “emergency plan,” “important people and places,” a “year at a glance” page, a master list of all holidays, and a birthday list organized by month. </li>
<li>My kids’ favorite feature are the three pages of stickers at the back. (They already added several stickers to the calendar.) </li>
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<a href="http://lh5.ggpht.com/-E4ibujDZsck/UDxIdwMF9DI/AAAAAAAAJrE/ikUNtTM7IqM/s1600-h/home%252520executive%252520planner%2525204%25255B3%25255D.jpg"><img alt="home executive planner 4" height="606" src="http://lh5.ggpht.com/-uoeUR61hoRs/UDxIeZ27RkI/AAAAAAAAJrM/yZ84Q3ylqO4/home%252520executive%252520planner%2525204_thumb.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="home executive planner 4" width="404" /></a><br />
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This Home Executive planner was designed by <a href="http://picketfencepublications.blogspot.com/" target="_blank">Jen Boss of Picket Fence Publications</a>. You can see <a href="http://www.youblisher.com/p/266826-2012-2013-Home-Executive-Day-Planner/" target="_blank">more of the planner here</a>. Would you like one of your own?? Jen has generously offered one of her Home Executive planners for me to give away to a lucky reader! Thank you Jen! <br />
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To enter the giveaway, click over to <a href="http://www.abrightcorner.com/2012/08/organizer-giveaway.html" target="_blank">my other blog (LINK HERE)</a> and leave a comment on the giveaway post telling me what feature of the Home Executive planner you think you would like the most. The giveaway is open until <strong><span style="color: #0b5394;">Monday, September 3rd</span></strong> at midnight (MST). The winner will be randomly selected and announced on both blogs on Tuesday (Sept 4th). <br />
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** You <em>don’t</em> need to be a follower of my <a href="http://www.abrightcorner.com/2012/08/organizer-giveaway.html" target="_blank">A Bright Corner blog</a> to be eligible for the giveaway. I just need all of the comments to be in one place so that selecting a random winner will be easier for me!**<br />
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<br />Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com0tag:blogger.com,1999:blog-5952675336201660661.post-17885208125134835462012-07-17T08:00:00.000-06:002012-07-17T08:00:12.119-06:00Homemade Soft Pretzels<a href="http://lh6.ggpht.com/-5Q2Go7O7DMo/T_El0oY2L7I/AAAAAAAAJdI/YZ3owFUyh_A/s1600-h/baked%252520pretzels%2525201%25255B4%25255D.jpg"><img alt="baked pretzels 1" height="578" src="http://lh6.ggpht.com/-wiMqshwLdW8/T_El1H_A-lI/AAAAAAAAJdQ/gRAyz-Qc5UM/baked%252520pretzels%2525201_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="baked pretzels 1" width="500" /></a><br />
Have you ever tried making pretzels? I always thought they were too much work and not worth the bother. I couldn’t have been more wrong. I tried making my first batch a few months ago and we loved them so much (and ate them so quickly) that I made a second batch that same week. <br />
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Think you’re not a fan of pretzels? That’s what I thought too, but my only frame of reference were those pretzels you can find at any mall. These are (like most things homemade) significantly better. <br />
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I used <a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html" target="_blank">this recipe</a> from Alton Brown. I recommend weighing the flour and not just scooping it out of the bin. Also, when he says to divide the dough into 8 equal pieces I did 12. <br />
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<a href="http://lh3.ggpht.com/-C-ESqHaAZZc/T_El1b54DeI/AAAAAAAAJdY/eoh-Pcjnm2A/s1600-h/pretzels%252520finished%25255B4%25255D.jpg"><img alt="pretzels finished" height="448" src="http://lh5.ggpht.com/-OEvQQ4nAFrg/T_El12V0a2I/AAAAAAAAJdg/i5njdosSiNs/pretzels%252520finished_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="pretzels finished" width="500" /></a> <br />
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<span style="font-size: large;"><b><a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html" target="_blank"> R<span style="background-color: white;">ecipe found here</span></a></b></span></div>
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<span style="font-size: large;"><br /></span></div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-64624916034272562072012-07-10T08:00:00.000-06:002012-07-10T08:00:05.090-06:00Orange Pound Cake<a href="http://lh3.ggpht.com/-0QcKdcf1MJE/T_EjeKW5L4I/AAAAAAAAJco/cOhEYAR50iM/s1600-h/orange%252520pound%252520cake%25255B4%25255D.jpg"><img alt="orange pound cake" height="353" src="http://lh4.ggpht.com/-2ZaCELgazmU/T_EjehSkXoI/AAAAAAAAJcw/fq4MlvjaZPI/orange%252520pound%252520cake_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="orange pound cake" width="500" /></a><br />
I have another cake recipe for you this week. This is another Cooking Light recipe (from January 2012). It is meant to be a <a href="http://www.myrecipes.com/recipe/grapefruit-pound-cake-50400000118562/">Grapefruit Pound Cake</a> but since I had a whole bowl of lovely oranges and absolutely no grapefruit, I decided to make this into an Orange Pound Cake. Check out my adroitness. <br />
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I followed the recipe as written but swapping 2 T grated orange rind for the grapefruit rind and 1/2 cup fresh orange juice for the grapefruit juice. The cake is lovely (can you spot the pretty little bits of orange peel?) and delicious. This makes a delicious, summery dessert and would be terrific with a few fresh strawberry slices.<br />
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<a href="http://lh5.ggpht.com/-ySMs_HI1njs/T_Eje4Ss6PI/AAAAAAAAJc4/qPNfptfKYGI/s1600-h/orange%252520pound%252520cake%2525202%25255B4%25255D.jpg"><img alt="orange pound cake 2" height="346" src="http://lh5.ggpht.com/-db_F5oP3nQI/T_EjfU_2yKI/AAAAAAAAJdA/JEAMeuMzx50/orange%252520pound%252520cake%2525202_thumb%25255B1%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="orange pound cake 2" width="500" /></a><strong style="background-color: white;"><span style="font-size: medium;"><br /></span></strong><br />
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<span style="background-color: white;"><span style="font-size: large;"><b><a href="http://www.myrecipes.com/recipe/grapefruit-pound-cake-50400000118562/" target="_blank">Recipe found here</a></b></span></span></div>
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<a href="http://lh6.ggpht.com/-L_E4XY7AtRI/T_EglhoWZ5I/AAAAAAAAJcU/5Q9HBYETcQU/s1600-h/texas%252520sheet%252520cake%2525201%25255B4%25255D.jpg"><img alt="texas sheet cake 1" height="498" src="http://lh4.ggpht.com/-VV9ki2klrCU/T_EgmdoVVuI/AAAAAAAAJcc/tIHeIEYpqZs/texas%252520sheet%252520cake%2525201_thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="texas sheet cake 1" width="400" /></a></div>
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I’ve had my share of Texas Sheet Cakes. There really are recipes everywhere for this sort of thing. Most families have their favorite recipes. I had one. That recipe called for plenty of butter (both in the cake and in the frosting) and way too much sugar for anyone’s good. A few months ago I found this recipe and tried it. Really good. Really. Very. Good. Less sugar and less butter-great!. The cake was still really sweet – almost too sweet. I left out the nuts (kids don’t like ‘em) and we found that we didn’t use all of the frosting. Instead we set the extra aside and used it as an ice cream topping. Next time I’ll cut the sugar down and omit the cinnamon. <br />
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<strong style="background-color: white;"><span style="font-size: medium;"><a href="http://www.myrecipes.com/recipe/texas-sheet-cake-50400000118558/" target="_blank">Recipe found here</a></span></strong></div>
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<strong><span style="font-size: medium;"></span></strong></div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com1tag:blogger.com,1999:blog-5952675336201660661.post-75530582274481649632012-06-26T07:00:00.000-06:002012-06-26T07:00:02.033-06:00Slow Cooker Lasagna<div align="center">
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I cannot remember how I came across this recipe but it was one of our busy-day favorites during the winter months. Really nothing beats homemade lasagna that someone has lovingly worked on for hours but let’s be honest – that’s way too much work for a weeknight meal that most of my family members are going to devour in less than 8 minutes. This recipe (for me) is a nice balance. Not a lot of prep work, but a decent tasting lasagna (maybe a bit messier though) that everyone in the family enjoys. </div>
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<a href="http://lh3.ggpht.com/-n3WmyRYV1d8/T-DvSJjOjUI/AAAAAAAAJKo/Q9TV62g8FCc/s1600-h/slow%252520cooker%252520lasagna%25255B15%25255D.jpg"><img alt="slow cooker lasagna" height="550" src="http://lh4.ggpht.com/-MLfAV-Pa30k/T-DvSXWyasI/AAAAAAAAJKw/ICeSMz-dkr8/slow%252520cooker%252520lasagna_thumb%25255B12%25255D.jpg?imgmax=800" style="display: inline;" title="slow cooker lasagna" width="367" /></a></div>
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<strong><span style="color: #333333;"><a href="http://allrecipes.com/recipe/slow-cooker-lasagna-3/detail.aspx" target="_blank">Link to recipe HERE</a></span></strong></div>
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The last few times I made this recipe I added a few tablespoons of basil pesto in with the ricotta/mozzarella mixture. It’s fine without it, but if you have some on hand then add it in!</div>
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<br /></div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com0tag:blogger.com,1999:blog-5952675336201660661.post-19871643461644763422012-06-19T15:11:00.000-06:002012-06-19T15:11:03.470-06:00What’s For Dinner?<div align="center">
<a href="http://lh5.ggpht.com/-oysjyOo9GII/T-DqhAU4c4I/AAAAAAAAJKE/gojLpd9TKP4/s1600-h/fish%252520tacos%25255B8%25255D.jpg"><img alt="fish tacos" height="366" src="http://lh6.ggpht.com/-e_anonhremo/T-DqhtoX7wI/AAAAAAAAJKM/0dn14aEO6OM/fish%252520tacos_thumb%25255B5%25255D.jpg?imgmax=800" style="display: inline;" title="fish tacos" width="550" /></a></div>
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Tonight? Fish Tacos! My sister shared a sauce recipe that she loves on her fish tacos. She found it <a href="http://allrecipes.com/recipe/fish-tacos/detail.aspx" target="_blank">here</a>, but I make mine a little different. Here’s what I do-<br />
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First of all this makes a bit more sauce than we need. So I cut the mayo amount in half but use the same amount of plain yogurt. We don’t ALL like spicy food, so I don’t use all of the jalapeno or cayenne pepper (start with a bit and add it as you taste. Stop adding them when you like it!) I do like a bit more cumin and oregano so I sprinkle a bit more on than the 1/2 tsp. As you can tell, I don’t do exact measurements when I mix up this sauce. <br />
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For the fish, we tried some leftover baked tilapia one week and it was just okay. Then I found this at our local Costco. Big hit. Huge hit. Baked <strong>AND</strong> crispy. I make a batch for dinner, the adults eat them as tacos and the kids eat them like chicken nuggets.<br />
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<a href="http://lh5.ggpht.com/-ubOQVoxDA0M/T-Dqh8idhAI/AAAAAAAAJKU/yPFv1dotij8/s1600-h/panko%252520breaded%252520cod%25255B4%25255D.jpg"><img alt="panko breaded cod" height="366" src="http://lh4.ggpht.com/-e9R_JVPFEjU/T-DqicLKw_I/AAAAAAAAJKc/llP-k58m7sM/panko%252520breaded%252520cod_thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="panko breaded cod" width="550" /></a></div>
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Add a package of corn tortillas, shredded cabbage, some pico de gallo and a couple of limes and you have a quick weeknight dinner!<br />
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<strong><a href="http://allrecipes.com/recipe/fish-tacos/detail.aspx" target="_blank">Link to Fish Taco Sauce recipe</a></strong></div>
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<span style="font-size: x-small;"> Hi Cathy! Your hubby said you were wanting some new blog posts :) </span></div>
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</div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com6tag:blogger.com,1999:blog-5952675336201660661.post-63140719832130095812011-10-24T14:48:00.000-06:002011-10-24T14:48:21.523-06:00Oatmeal Peach Cobbler: rediscovery<a href="http://lh5.ggpht.com/-3ZFznjyBxmI/TqXLLn_xyvI/AAAAAAAAHQk/qbVkBrrKLYs/s1600-h/oatmeal%252520peach%252520cobbler%25255B15%25255D.jpg"><img alt="oatmeal peach cobbler" height="480" src="http://lh5.ggpht.com/-Yk_57t9a1WA/TqXLMHMzT1I/AAAAAAAAHQs/Eb0ytBWEC3Q/oatmeal%252520peach%252520cobbler_thumb%25255B12%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="oatmeal peach cobbler" width="319" /></a><br />
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I recently had a large box of peaches on my kitchen counter that needed to be eaten (they’re gone now…. and oh how I miss them.) I flipped through some of my recipe notebooks and rediscovered <a href="http://dinnersonme.blogspot.com/2009/08/oatmeal-cookie-peach-cobbler.html" target="_blank">this recipe for Oatmeal Peach Cobbler</a>. I had forgotten how much I loved it. Especially when it is piping-hot from the oven. <br />
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Now I have a large box of apples, and I’m wondering if an Oatmeal Apple Cobbler would be just as lovely. hm…..Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com4tag:blogger.com,1999:blog-5952675336201660661.post-40903423784024137032011-07-12T15:38:00.003-06:002011-10-18T23:43:31.255-06:00Pesto PaniniCome to find out that <a href="http://dinnersonme.blogspot.com/2011/04/rustic-pan-bread-part-2.html" target="_blank">this bread</a> makes a mean panini. So. Very. Good. Add a little pesto, some fresh mozzarella and a few slices of tomatoes from your garden and you have an easy dinner. <br />
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Another version we had was with pesto and some leftover grilled vegetables (zucchini, onions, red peppers.) They were amazing. <br />
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<img alt="pesto panini" border="0" height="427" src="http://lh4.ggpht.com/-YBpRjCC4BHg/Thy-xGuT_gI/AAAAAAAAGpE/pvgn930IlZ4/pesto%252520panini%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pesto panini" width="640" /><br />
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For the kids I use the same bread, spread it with a little (usually leftover) spaghetti sauce, add some fresh mozzarella and call them “pizza paninis.” They love them. <br />
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<img alt="panini grill" border="0" height="427" src="http://lh5.ggpht.com/-P8ISaXXGrTU/Thy-xisyqsI/AAAAAAAAGpI/LzXujf1umPU/panini%252520grill%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panini grill" width="640" /><br />
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P.S. I love my panini press. It is one of my most-used kitchen tools in the summer.Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com0tag:blogger.com,1999:blog-5952675336201660661.post-30835087933988984722011-05-18T14:52:00.000-06:002011-05-18T14:52:00.945-06:00My Favorite New Treat (that won’t make me sick)<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TdQxSq1tSNI/AAAAAAAAGjI/8-z0og9m4q8/s1600-h/raw%20chocolate%20shake%5B4%5D.jpg"><img alt="raw chocolate shake" border="0" height="768" src="http://lh5.ggpht.com/_DQ_QOLynr18/TdQxS5HFHtI/AAAAAAAAGjM/15DSE7Ph1yc/raw%20chocolate%20shake_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="raw chocolate shake" width="512" /></a><br />
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I don’t eat a lot of dairy. I can’t eat it. It makes me quite sick. <br />
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Not many years ago I had no such problem, and enjoyed a daily (oh yeah) bowl of ice cream. I miss my daily bowl of ice cream. <br />
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Last week I was perusing my friend’s raw food blog and came across her recipe for a <a href="http://angelsfoods.blogspot.com/2011/03/dessert-chocolate-shakeice-cream.html" target="_blank">dessert chocolate shake</a>. I had all of the ingredients so I thought I’d try it out. (Well, I didn’t have the raw cocoa powder so I subbed in the regular stuff.) I have to admit that I was a bit skeptical so I only made a half-recipe at first. It was delicious! Amazingly creamy. I’m a big fan now and since last week I’ve made four or five more. It’s hard to share, but I do – and everyone else loves this shake too.<br />
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Angela recently gave a mini class about raw food. Here’s a link to some <a href="http://angelsfoods.blogspot.com/2011/05/raw-food-basics.html" target="_blank">notes from her presentation</a>. She also brought yummy samples for <a href="http://angelsfoods.blogspot.com/2009/06/milk-chocolate-raw-fudge.html" target="_blank">Raw Milk Chocolate Fudge</a> and a creamy <a href="http://angelsfoods.blogspot.com/2010/11/apple-salad.html" target="_blank">Apple Salad</a>. Really, really good.<br />
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Want to know more about eating raw? <br />
<a href="http://www.choosingraw.com/">http://www.choosingraw.com/</a><br />
<a href="http://www.rawmazing.com/">http://www.rawmazing.com/</a><br />
<a href="http://www.rawmelissa.com/">http://www.rawmelissa.com/</a><br />
<a href="http://www.rawfoodnation.org/">http://www.rawfoodnation.org/</a><br />
<a href="http://www.goneraw.com/recipes">http://www.goneraw.com/recipes</a>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com4tag:blogger.com,1999:blog-5952675336201660661.post-90017007565048061582011-05-04T06:45:00.001-06:002011-05-04T06:45:00.661-06:00Cheesy Enchilada StackMy local grocery store has started doing something which I think is akin to brilliance. Each week they feature two recipes, and in a certain section of the store they have stacked <i>everything</i> you need to create the recipe – including a paper bag w/ handles to tote it all away in. <br />
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Just today as I was bagging some onions, I saw two shoppers stop and grab that brown bag and a copy of the recipe. Now, the recipes they feature are often not much my style, but I think the idea is a great one, and a much-needed one. Even when I am on my A-game with meal planning I still have days – maybe once each month - when I have to make a quick dash to the store to get something for dinner. And of course there are always those that wander the aisles of the grocery store searching for some inspiration as to what to make for dinner all week. <br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TcDZ8gsFqNI/AAAAAAAAGig/tBBpLilHIE8/s1600-h/enchilada%20stacker%201%5B3%5D.jpg"><img alt="enchilada stacker 1" border="0" height="427" src="http://lh6.ggpht.com/_DQ_QOLynr18/TcDZ87tOd0I/AAAAAAAAGik/m_9Mm0vWTGM/enchilada%20stacker%201_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="enchilada stacker 1" width="640" /></a><br />
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This recipe was one that was featured a couple of weeks ago. When I saw it I thought my kids would like it, but that I probably wouldn’t. Some dinners are like that you know. Anyway… I loved it. Kids loved it. Grandparents loved it. I made it once more the next week, tweaking a few things and we liked it even more. <br />
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What I loved: It’s a quick meal using things I usually have around the house. It’s a great substitute for taco-night (which my toddler is NOT a fan of.) The leftovers are great the next day for lunch. It’s flexible ( try subbing in red enchilada sauce, use ground turkey or shredded chicken, add in some diced green peppers & tomatoes, swap the refried beans for some mashed up black beans….) <br />
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There’s a version <a href="http://www.backofthebox.com/recipes/one-dish-meals/cheesy-enchilada-stack-g.html" target="_blank">here</a> and <a href="http://allrecipes.com//Recipe/cheesy-enchilada-stack/Detail.aspx" target="_blank">here</a><br />
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Here’s the <a href="http://www.maceys.com/Entrees" target="_blank">original recipe</a> that I used<br />
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This is MY favorite version:<br />
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<span style="font-size: large;"><b>Cheesy Enchilada Stack</b></span><br />
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1 lb lean ground beef (as lean as I can find)<br />
1 (10 oz) can green enchilada sauce<br />
6 (10-inch) flour tortillas <br />
8 oz shredded Monterrey Jack cheese (cheddar is fine if that’s what you have)<br />
1 (16 oz) can refried beans <br />
1 (4 oz) can chopped green chiles (mild)<br />
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preheat oven to 400 degrees<br />
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Brown ground beef in a skillet. Remove from heat and drain off any fat. Add 1/2 cup of the enchilada sauce to the ground beef and stir. Set aside. <br />
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Layer 1: Spray a baking sheet with non-stick cooking spray. Place one tortilla on baking sheet. Top with 1/3 of the beef mixture and 1/4 cup of the cheese. <br />
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Layer 2: add a tortilla to the stack and spread with half of the refried beans, half of the diced green chiles, 1/4 cup of cheese about 3 Tablespoons of enchilada sauce. Spread evenly.<br />
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Layer 3: add a tortilla, 1/3 of the beef mixture and 1/4 cup of cheese.<br />
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Layer 4: add a tortilla and spread with remaining refried beans, remaining green chiles, 1/4 cup cheese and 3 –4 Tablespoons enchilada sauce. Spread evenly.<br />
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Layer 5: add a tortilla, remaining beef mixture and 1/4 cup cheese. <br />
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Top with last tortilla.<br />
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Cover entire stack with foil. Bake for 30 to 40 minutes or until filling is hot. Remove foil. Top with 3-4 Tablespoons enchilada sauce and remaining cheese. Bake for another 5 minutes until cheese is melted.<br />
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To serve, cut the stack into wedges.Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com0tag:blogger.com,1999:blog-5952675336201660661.post-87616069454496848512011-05-02T22:42:00.000-06:002011-05-02T22:42:12.062-06:00Baked Lemon Chicken with New Potatoes and Vegetables<a href="http://lh5.ggpht.com/_DQ_QOLynr18/Tb-HAv7vAWI/AAAAAAAAGhk/IvcMMI2nKJQ/s1600-h/lemon%20chicken%202%5B4%5D.jpg"><img alt="lemon chicken 2" border="0" height="768" src="http://lh4.ggpht.com/_DQ_QOLynr18/Tb-HA1xpVEI/AAAAAAAAGho/CuJCjg6_6cA/lemon%20chicken%202_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon chicken 2" width="512" /></a><br />
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This recipe is one of our family’s newest Sunday favorites: <a href="http://heritageschoolhouse.blogspot.com/2009/01/baked-lemon-chicken-with-new-potatoes.html" target="_blank">Baked Lemon Chicken with New Potatoes and Vegetables</a>. For me, it is a perfect Sunday dinner. It’s easy, it is flexible AND it’s delicious (the kids love it!) Good combo. <br />
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Even if you’re not a big fan of lemon, there’s a good chance you’ll like this one. It’s not overly-lemony. In fact, you are in control of just how lemony this meal will be. I prefer to include every. last. bit. of the lemon/olive oil mixture - once everything is in the pan I pour the remaining sauce over the top. This last time I also added some fresh thyme right as it came out of the oven. Delightful!<br />
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<a href="http://lh5.ggpht.com/_DQ_QOLynr18/Tb-HBDQl7zI/AAAAAAAAGhs/sPy0XJfKEYE/s1600-h/lemon%20chicken%201%5B4%5D.jpg"><img alt="lemon chicken 1" border="0" height="768" src="http://lh3.ggpht.com/_DQ_QOLynr18/Tb-HBiMZEwI/AAAAAAAAGhw/0qZGipAGQNQ/lemon%20chicken%201_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lemon chicken 1" width="512" /></a><br />
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The recipe calls for new potatoes, carrots and green beans. Don’t have new potatoes? You can substitute whatever you have. The red skins on the new potatoes are lovely in the finished dish, but don’t make a special trip to the grocery store just for cute little red-skinned potatoes. I also don’t usually have baby carrots on hand. No biggie – cut up regular carrots. This last week I also didn’t have green beans, so instead we opted for a spinach salad and roasted asparagus on the side. <br />
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<a href="http://lh5.ggpht.com/_DQ_QOLynr18/Tb-HB4pW-pI/AAAAAAAAGiE/GWXI3Aur7Wg/s1600-h/spinach%20salad%5B4%5D.jpg"><img alt="spinach salad" border="0" height="768" src="http://lh4.ggpht.com/_DQ_QOLynr18/Tb-HCLucp6I/AAAAAAAAGiI/UyJK5Nnsce0/spinach%20salad_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="spinach salad" width="512" /></a><br />
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The asparagus was a quick add-on…. rinse and trim the asparagus. put a square of foil on a baking sheet. Add asparagus, add 2 tsp or so of olive oil, a pinch of kosher salt and pepper and toss to coat. Put the asparagus in the oven right along with the Lemon Chicken – <i>just for the last 8-10 minutes or so</i>. Set the table, make the spinach salad, pull everything from the oven and voila! Dinner is served.<br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/Tb-HCR4vaQI/AAAAAAAAGh8/_EJ_aOCb0C0/s1600-h/asparagus%201%5B4%5D.jpg"><img alt="asparagus 1" border="0" height="768" src="http://lh6.ggpht.com/_DQ_QOLynr18/Tb-HCr0MpSI/AAAAAAAAGiA/pPg0reupy4k/asparagus%201_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="asparagus 1" width="512" /></a>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com4tag:blogger.com,1999:blog-5952675336201660661.post-16323674999127740962011-04-30T06:53:00.000-06:002011-04-30T06:53:00.096-06:00Rustic Pan Bread (part 2)<img alt="rustic pan bread 2" border="0" height="427" src="http://lh4.ggpht.com/_DQ_QOLynr18/TbszZDxYnzI/AAAAAAAAGhM/oVJNTk91PI4/rustic%20pan%20bread%202%5B3%5D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="rustic pan bread 2" width="640" /><br />
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My current favorite: Rustic Pan Bread. The <a href="http://dinnersonme.blogspot.com/2008/11/rustic-pan-bread.html" target="_blank">recipe can be found here</a>, although there are no “after” pics on that post. I love, love love this bread. So fast. So easy. No kneading. <br />
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<img alt="rustic pan bread 1" border="0" height="427" src="http://lh5.ggpht.com/_DQ_QOLynr18/TbszZYaI1tI/AAAAAAAAGhQ/9ilYdXLKeDo/rustic%20pan%20bread%201%5B3%5D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="rustic pan bread 1" width="640" /><br />
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In these photos I topped the bread with some melted butter, rosemary, garlic powder and a pinch of kosher salt. Next time I’m trying some thinly sliced tomatoes before baking, and a sprinkle of fresh basil when it comes out of the oven.Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com1tag:blogger.com,1999:blog-5952675336201660661.post-33355116868952826582011-04-28T22:06:00.000-06:002011-04-28T22:06:58.447-06:00Heavenly Chocolate Mousse<a href="http://lh4.ggpht.com/_DQ_QOLynr18/Tbo47uHfUqI/AAAAAAAAGgg/70qj0xOAol8/s1600-h/choc%20mousse%201%5B3%5D.jpg"><img alt="choc mousse 1" border="0" height="457" src="http://lh5.ggpht.com/_DQ_QOLynr18/Tbo48C_Cr2I/AAAAAAAAGgk/ohUN6S4lRFw/choc%20mousse%201_thumb.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="choc mousse 1" width="640" /></a><br />
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This stuff is amazing. Rich. <i>Very</i> rich. But oh so good. It doesn’t make a lot, so if you’re needing to serve more than 5 or 6 people then make a double batch. I made the recipe as-is, and I would recommend reading some of the reviews – there’s a lot of great tips in there (for instance, how to properly whip cream without over-beating.) <br />
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link to recipe for <a href="http://allrecipes.com/Recipe/Heavenly-Chocolate-Mousse/Detail.aspx" target="_blank">Heavenly Chocolate Mousse</a><br />
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<a href="http://lh5.ggpht.com/_DQ_QOLynr18/Tbo48b49lWI/AAAAAAAAGgo/G_FVf7m_lzk/s1600-h/choc%20mousse%202%5B4%5D.jpg"><img alt="choc mousse 2" border="0" height="768" src="http://lh5.ggpht.com/_DQ_QOLynr18/Tbo48nNQuOI/AAAAAAAAGgs/o3FBdxwG-a0/choc%20mousse%202_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="choc mousse 2" width="512" /></a>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-39311294632431711732011-02-11T06:55:00.004-07:002011-02-11T06:55:00.150-07:00Have You Tried Barley?As I <a href="http://dinnersonme.blogspot.com/2011/02/vegetable-beef-soup-with-barley.html" target="_blank">mentioned a few days ago</a>, I love barley. Love. I thought you might like to know more about this under utilized grain.<br />
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<ul><li>Barley is the fourth largest grain crop after wheat, rice and corn. It is grown all over the world </li>
<li>Barley is a <b>great source of dietary fiber</b> and contains both soluble and insoluble fiber.</li>
<li>Barley is <b>naturally cholesterol-free</b> and low in fat. A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories</li>
<li>Barley is generally available in its pearled, hulled and flaked form (pearled barley is probably the easiest to find – any grocery store should carry it)</li>
<li>Store barley in a tightly covered container in a cool, dry place</li>
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<a href="http://lh3.ggpht.com/_DQ_QOLynr18/TVIsSMvAPdI/AAAAAAAAGUY/uWi8S0ilzFc/s1600-h/barley%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh4.ggpht.com/_DQ_QOLynr18/TVIsSu6renI/AAAAAAAAGUg/K09GdRqudQM/barley_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="640" /></a><br />
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I read somewhere that you can grind the barley to make barley flour. It has a weaker gluten than wheat flour, so you can only use barley flour to replace one quarter (or less) of the regular flour in yeast bread recipes. In other recipes (like pancakes, muffins or banana bread) it can replace up to half of the regular flour. One of the things I love the most about barley is the wonderfully, nutty flavor so I can imagine that I would love it in some <a href="http://dinnersonme.blogspot.com/2007/07/banana-nut-mini-muffins.html" target="_blank">banana muffins</a> or some Sunday afternoon waffles. <br />
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Want to try barley? These soups are on my “recipe testing” list:<br />
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<div align="center"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000577216"><img alt="chicken-stew-ck-577216-l" border="0" height="200" src="http://lh3.ggpht.com/_DQ_QOLynr18/TVIsTMiMepI/AAAAAAAAGUo/3NaXN5kOJBo/chicken-stew-ck-577216-l%5B6%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="chicken-stew-ck-577216-l" width="200" /></a></div><div align="center"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000577216" target="_blank">Chicken and Barley Stew</a></div><div align="center"><br />
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<div align="center"><a href="http://allrecipes.com/Recipe/White-Bean-N-Barley-Soup/Detail.aspx"><img alt="118688" border="0" height="200" src="http://lh4.ggpht.com/_DQ_QOLynr18/TVIsTd8gw4I/AAAAAAAAGUw/CYU82OXcEYM/118688%5B8%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="118688" width="200" /></a></div><div align="center"></div><div align="center"><a href="http://allrecipes.com/Recipe/White-Bean-N-Barley-Soup/Detail.aspx">White Bean ‘n’ Barley Soup</a></div><div align="center"><br />
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</div><div align="center"><a href="http://allrecipes.com/Recipe/Tomato-Barley-Soup/Detail.aspx"><img alt="67251" border="0" height="200" src="http://lh6.ggpht.com/_DQ_QOLynr18/TVIsTu9FNcI/AAAAAAAAGU4/6u3MEy3byJE/67251%5B6%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="67251" width="200" /></a></div><div align="center"><a href="http://allrecipes.com/Recipe/Tomato-Barley-Soup/Detail.aspx">Tomato Barley Soup</a></div><br />
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Want to read more?<br />
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<a href="http://www.oprah.com/health/Why-Barley-Makes-the-Best-Breakfast" target="_blank">Why Barley Makes the Best Breakfast</a><br />
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<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127" target="_blank">The World’s Healthiest Foods: Barley</a><br />
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<a href="http://www.barleyfoods.org/nutrition.html" target="_blank">Barley Foods: Heath and Nutrition</a>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com3tag:blogger.com,1999:blog-5952675336201660661.post-83072000151689766532011-02-10T06:08:00.003-07:002011-02-10T06:08:00.680-07:00I Spy…<a href="http://lh6.ggpht.com/_DQ_QOLynr18/TVIhN_Y0E-I/AAAAAAAAGT0/b6s0WGMr28Y/s1600-h/vday%20suckers%5B5%5D.jpg"><img alt="vday suckers" border="0" height="480" src="http://lh3.ggpht.com/_DQ_QOLynr18/TVIhOIdUAbI/AAAAAAAAGT8/661lFSVKbG8/vday%20suckers_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="vday suckers" width="321" /></a><br />
<div align="center"><span style="font-size: xx-small;">[photo from Pleasant Home]</span></div><div align="center"><span style="font-size: xx-small;"></span></div><br />
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Jodi over at <a href="http://www.pleasant-home.com/" target="_blank">Pleasant Home</a> has some great Valentine’s Day treat ideas. I just love these <a href="http://www.pleasant-home.com/2011/01/valentine-candy-cane-lollipops.html" target="_blank">candy cane lollipops</a>!<br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TVIhOj3_KvI/AAAAAAAAGUE/HZIzP0kOJWw/s1600-h/v%20day%20treats%20in%20creamer%5B5%5D.jpg"><img alt="v day treats in creamer" border="0" height="480" src="http://lh4.ggpht.com/_DQ_QOLynr18/TVIhO7h6q2I/AAAAAAAAGUM/cWVtiWSv2eA/v%20day%20treats%20in%20creamer_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="v day treats in creamer" width="320" /></a> <br />
<div align="center"><span style="font-size: xx-small;">[photo from Pleasant Home]</span></div><div align="center"><br />
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</div><div align="center">On a side note: sometimes I think it’s unfortunate that our kids can’t take homemade treats to school anymore. I really do understand the reason for the policy, but when Valentine’s Day rolls around it seems quite lamentable.</div><div align="center"><br />
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</div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com1tag:blogger.com,1999:blog-5952675336201660661.post-12915603312953525662011-02-08T14:07:00.004-07:002011-10-18T23:46:31.085-06:00Vegetable Beef Soup with BarleyWhen I think about all of the Sunday afternoons of my childhood, what comes to mind is our lunches: soup and sandwiches. I’m not sure just how often we <i>actually</i> ate it, but from where I stand now it seems like it was pretty much every week. It was always the perfect just-home-from-church meal. Having soup and sandwiches for lunch meant a can or two of some variety of Campbell’s soup and grilled cheese sandwiches slathered with honey. Yes, I said honey. Not just any honey. Raw honey from Wyoming. Amazing. Ah but I digress. This post is about soup.<br />
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<div style="text-align: center;"><a href="http://lh4.ggpht.com/_DQ_QOLynr18/TVGvfnvwctI/AAAAAAAAGTM/Nu2m7WccP0g/s1600-h/beef%20and%20barley%20soup%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh5.ggpht.com/_DQ_QOLynr18/TVGvgKwHtHI/AAAAAAAAGTU/If3LSGDKsOc/beef%20and%20barley%20soup_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="623" /></a></div><br />
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As a kid, there were only one or two soups that I cared for. I was never a big fan of chicken noodle, unless it was mom’s homemade soup with dad’s noodles from scratch. Over the years my tastes would change, but for most of that time my favorite soup was Campbell’s Vegetable Beef. I loved the soft chunks of carrots and bits of potato, but mostly I loved, loved, loved the barley. I would try to scoop out as much barley as I could without being obvious about it.<br />
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<div style="text-align: center;"><a href="http://lh5.ggpht.com/_DQ_QOLynr18/TVGvgtYFykI/AAAAAAAAGTc/KFzi5-ajrhM/s1600-h/barley%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh5.ggpht.com/_DQ_QOLynr18/TVGvhDFHK3I/AAAAAAAAGTk/b1akDfURaSg/barley_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="640" /></a></div><br />
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Over the past few years I’ve made my own version of Vegetable Beef soup, changing the ingredients depending on what was in the pantry. The only “recipe” that I had was a scribbling of what herbs to add and what the barley-to-broth ratio should be. When I got a few requests for the recipe I decided to write it down and make it official.<br />
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One of the things I do love about this soup is how flexible it is. I’ve tried different combinations of vegetables (see the notes section at the end of the recipe) and it’s always great. If I’m wanting more of a stew I’ll only add in two cans of beef broth (plus the one cup of water.) The barley soaks up the liquids and makes a lovely thick and hearty soup. To stretch the soup (or if I’m serving a crusty loaf of bread along side) I’ll add in the third or even a fourth can of beef broth – perfect for sopping up with the bread!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://sites.google.com/site/dinnersonmerecipes/vegetable-beef-soup-with-barley" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_DQ_QOLynr18/TVGxsG8-jcI/AAAAAAAAGTo/9pUNML3J9bg/s200/printer+friendly+button+source.jpg" width="200" /></a></div><br />
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<span style="font-size: large;"><b>Vegetable Beef Soup with Barley</b></span><br />
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1 lb stew meat **<br />
2-3 Tbsp flour<br />
1 Tbsp vegetable or canola oil<br />
2 or 3 (14.5 oz) cans beef broth (total about 5 to 6 cups)<br />
1 (14.5 oz) can petite diced tomatoes<br />
4 carrots, sliced<br />
1 small onion, large dice/small chop<br />
1-2 stalks of celery, large dice/small chop <br />
1/4 cup frozen peas<br />
1/2 cup <i>pearl</i> barley (use 3/4 cup if you LOVE barley)<br />
1 small zuchinni, large dice/small chop<br />
1/4 tsp dried thyme leaves<br />
1 bay leaf<br />
salt and pepper to taste<br />
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Cut meat into 2-inch chunks. Place flour in a large ziplock bag. Add in beef chunks and shake to coat with flour. Heat oil in large dutch oven or soup pot, over medium high heat. Remove beef chunks from ziplock (shaking gently to remove excess flour) and place in hot pot. Brown beef on one or two sides. (What you’re doing here is developing flavors, NOT cooking the beef.) Add 1 cup of beef broth to the pot, and use a spoon to scrape up bits on bottom of pan (that’s called fond and it adds wonderful depth of flavor to your soup.) Add the canned tomatoes and the rest of the beef broth. Cover and simmer (not boil!) on medium-low for 1 hour. <br />
Add onion, carrots, celery, barley, zucchini, thyme, and bay leaf (all remaining ingredients except peas) and 1 cup of water. Simmer on medium-low for 1 hour or until beef and barley are tender. Taste soup and add salt and pepper to your liking. Add peas and simmer for 5 additional minutes to heat through.<br />
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<i><b>notes:</b></i><br />
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I rarely buy meat that is cut and marked as “stew meat.” It is usually more expensive because you are paying for the butcher to cut it up for you into nice little pieces. I watch for large roasts to go on sale and then I buy several. I cut them up myself and then freeze them into 1 lb packages – perfect for soups and stews!<br />
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For the vegetables in this soup you can really use anything. Try adding small potato chunks, frozen/canned corn, frozen/canned green beans and even mushrooms. My favorite though is the combination I used in the recipe above.Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com3tag:blogger.com,1999:blog-5952675336201660661.post-26604663771069500122011-01-31T16:55:00.000-07:002011-01-31T16:55:38.504-07:00Orange / Lemon Brownies<a href="http://lh5.ggpht.com/_DQ_QOLynr18/TUdL0e9gX2I/AAAAAAAAGS0/ljeFc6RKJ0U/s1600-h/lemon%20bar%201%5B4%5D.jpg"><img alt="" border="0" height="768" src="http://lh4.ggpht.com/_DQ_QOLynr18/TUdL0wdFrWI/AAAAAAAAGS8/RrZSw89NS_Y/lemon%20bar%201_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="555" /></a><br />
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I tried <a href="http://www.foodnetwork.com/recipes/paula-deen/orange-brownies-recipe/index.html" target="_blank">this recipe for Orange Brownies</a> a couple of weeks ago. Of course I can’t leave a recipe alone, so I tried them with lemon instead of orange. The lemon version was just okay – I found myself wishing they were just regular (and delicious) lemon bars. Next time I’m sticking with the original orange version. <br />
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Here is a link to a <a href="http://adashofhumblepie.blogspot.com/2011/01/orange-brownies-that-are-so-good.html" target="_blank">gluten free version of orange brownies</a>. I haven’t tried it yet, so I can’t comment on this recipe.<br />
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By the way, <a href="http://www.pleasant-home.com/2011/01/orange-brownies.html" target="_blank">I saw them first here</a>. Thanks Jodi!Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com3tag:blogger.com,1999:blog-5952675336201660661.post-90372275778683637342011-01-30T17:30:00.001-07:002011-01-30T17:31:34.927-07:00Menu No. 115<b>Monday</b> – <a href="http://dinnersonme.blogspot.com/2007/03/shared-main-dishes.html" target="_blank">Robyn’s Roast</a>, brown rice<br />
<b>Tuesday</b> - Sloppy Joe Sliders, fruit salad, oven fries<br />
<b>Wednesday</b> – Taco Bar! (Chicken or beef tacos with all of the topping options)<br />
<b>Thursday</b> – <a href="http://dinnersonme.blogspot.com/2007/04/week-8-recipes.html" target="_blank">Fajita Chicken Quesadillas</a><br />
<b>Friday</b> – eat out<br />
<b>Saturday</b> – let’s be honest. We’ll probably eat out. <br />
<b>Sunday</b> – Chicken Piccata (I’ll make <a href="http://deepthoughtsbycynthia.blogspot.com/2008/03/meals-on-wheels-sort-of.html" target="_blank">this version</a>, although there’s a <a href="http://dinnersonme.blogspot.com/2008/06/chicken-piccata.html" target="_blank">alternative version here</a>.)<br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TUYBIOaNPjI/AAAAAAAAGSY/VDkMua1dEpQ/s1600-h/chopped%20vegetables%5B3%5D.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="http://lh5.ggpht.com/_DQ_QOLynr18/TUYBIV_ZL2I/AAAAAAAAGSg/yxKj4wr2nvw/chopped%20vegetables_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="360" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://orgjunkie.com/">[Linking to Menu Plan Monday] </a></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="100" src="http://1.bp.blogspot.com/_DQ_QOLynr18/TUYCzZLHrDI/AAAAAAAAGSo/NkuVHLNHAZU/s200/mealplanmonday_v2.jpg" width="200" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://orgjunkie.com/"> </a></div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-9103587907854615052011-01-08T09:44:00.000-07:002011-01-08T09:44:34.177-07:00Speaking of Spices...<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DQ_QOLynr18/TSiTipO323I/AAAAAAAAGPU/Khk68_GOJig/s1600/spices+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_DQ_QOLynr18/TSiTipO323I/AAAAAAAAGPU/Khk68_GOJig/s400/spices+1.jpg" width="400" /></a></div><br />
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There's an<a href="http://jacobscove.net/?p=852"> interesting article over on the Jacob's Cove blog</a>. Even though it mentions specific stores here in our local area, I'm sure with a little bit of investigation you could find bulk spices where you live as well. Some friends of mine have also gone in together to purchase bulk spices and herbs from the <a href="http://www.sfherb.com/">San Fransisco Herb Co</a>.<br />
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Have a great weekend everyone!<br />
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--andyAndyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-74366936499328748192011-01-07T05:28:00.003-07:002011-10-18T23:49:09.380-06:00In my opinion…Isn’t there a Seinfeld quote to go with pretty much every situation? <br />
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<b>Kramer: “</b>A hot bowl of mulligatawny would hit the spot.” <br />
<b>Elaine: “</b>Mulligatawny<b>?”</b><br />
<b>Kramer: “</b>Yes, it’s a delightful Hindu concoction simmered to perfection by one of the great soup artisans in the modern era<b>.”</b><br />
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That has to be one of my all-time favorite episodes. <i>Ever</i>.<br />
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Last year on a visit to one of our <a href="http://www.bombayhouse.com/" target="_blank">favorite local eateries</a> I decided to try a bowl of Mulligatawny. It immediately became one of my favorite soups. It’s thick and hearty, filled with chunks of vegetables, and has just enough kick to warm you up.<br />
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<a href="http://lh5.ggpht.com/_DQ_QOLynr18/TSUMvthx7PI/AAAAAAAAGOg/Jyw4HQadNT8/s1600-h/spices%201%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh5.ggpht.com/_DQ_QOLynr18/TSUMwHpTy3I/AAAAAAAAGOo/RGBxyibTxPY/spices%201_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="640" /></a><br />
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I’m currently on the hunt for a perfect mulligatawny. This recipe comes close – it has a lot of nice qualities. First of all, I love the flavor – all of those amazing spices- oh so yummy. I also love the creaminess of the soup. That comes from the cream of course, but also the rice and the potato. As the soup simmers some of the potato chunks dissolve a little and the rice continues to soften until it all blends together into creamy goodness. In fact, I think next time I’ll try omitting the cream and adding another potato (diced small) to see if that will do the trick. A dairy-free soup is a good thing around here.<br />
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One more thing I love about this recipe is the fact that it uses cooked chicken. I tossed some boneless, skinless chicken breasts in the crockpot last night and left them alone for about 2 1/2 hours. I pulled them out, cut them into chunks and then put all of that in the fridge – ready for today’s soup. Another option is to use up the leftovers from that roast chicken you had on Sunday. The amount of chicken in this soup can be flexible – it calls for 3 lbs, but you could do less. I really wouldn’t add more than 3 lbs or you’ll just end up with more of a casserole consistency.<br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TSUMwrfEpxI/AAAAAAAAGOw/AhTwzA9GW58/s1600-h/mulligatawny%20soup%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh4.ggpht.com/_DQ_QOLynr18/TSUMw7UvkEI/AAAAAAAAGO4/xeXbJb5k8t8/mulligatawny%20soup_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="636" /></a><br />
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This mulligatawny recipe was originally found <a href="http://www.food.com/recipe/bon-appetits-mulligatawny-soup-chicken-4891" target="_blank">here</a>, but I’ve made some tweaks so I’ll type it up below.<br />
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<span style="font-size: large;"><b>Mulligatawny Soup</b></span><br />
(12 servings)<br />
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2 garlic cloves, minced<br />
1/2 tsp ground cumin<br />
1/8 tsp ground cloves<br />
2 tsp curry powder <br />
1/4 tsp ground ginger<br />
1/4 tsp garam masala<br />
pinch of cayenne pepper (add up to 1/4 tsp if you like the heat)<br />
3 lbs cooked chicken, chopped<br />
4 celery stalks, thinly sliced<br />
2 large onions, chopped<br />
3-4 carrots, diced<br />
2 leeks, thinly sliced (white part only)<br />
11 cups chicken stock (stock is best, but I used canned broth and it was great)<br />
salt and pepper to taste<br />
2/3 cup long grain rice (uncooked)<br />
1 large (or 2 medium) potato, peeled and cut into large chunks<br />
2 Tbsp fresh lemon juice<br />
2/3 cup heavy cream<br />
chopped cilantro (for garnish)<br />
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Combine minced garlic with all of the spices (cumin, cloves, curry powder, ginger, cayenne pepper, garam masala) and set aside. In a large pot (and I mean LARGE) heat 1-2 Tbsp olive oil over medium high heat. Add celery, onions, carrots and leeks and saute until veggies are crisp-tender (about 5-8 minutes). Add garlic and spices and stir to coat the vegetables. Continue to saute for another 2 or 3 minutes – the garlic and spices will become fragrant.<br />
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Add in all 11 cups of chicken stock and rice. Bring to a boil, then reduce heat and simmer for 10 minutes. Add potato chunks. Simmer for another 10 minutes or until potatoes and rice are softened. Add lemon juice and cream and heat through over medium-low heat. Taste soup and add salt and pepper and additional curry powder and cayenne pepper if you would like. <br />
Garnish with chopped cilantro and serve.Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com3tag:blogger.com,1999:blog-5952675336201660661.post-63989236544913182162011-01-05T16:31:00.001-07:002011-10-18T23:49:47.804-06:00Orange, Walnut & Feta salad with Citrus VinaigretteOranges are just so lovely and delicious right now. I saw them all heaped up at the grocery store yesterday, just calling my name.<br />
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Today for lunch I combined some orange segments with romaine, thinly sliced red onions, toasted walnuts and crumbled feta. I tossed it all in a fresh citrusy vinaigrette. It brought just a bit of sunshine to an otherwise cold and wintery day. <br />
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<a href="http://lh4.ggpht.com/_DQ_QOLynr18/TST_Fa36GHI/AAAAAAAAGNw/yDAfVzvFaGs/s1600-h/citrus%20salad%201%5B4%5D.jpg"><img alt="" border="0" height="768" src="http://lh4.ggpht.com/_DQ_QOLynr18/TST_GWSiRlI/AAAAAAAAGN4/YmXiwyz-FKk/citrus%20salad%201_thumb%5B1%5D.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="544" /></a><br />
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<span style="font-size: small;"><b>Citrus Vinaigrette</b></span><br />
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2/3 cup fresh orange juice<br />
2-3 Tablespoons granulated sugar (depending on the sweetness of the oranges)<br />
2 Tablespoons balsamic vinegar<br />
2 tsp Dijon mustard<br />
1/3 cup olive oil<br />
salt & pepper<br />
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In a bowl or a jar with a lid (I use a mason jar) add all ingredients except salt & pepper.<br />
Shake (or whisk) to combine. Taste, and add salt and pepper.<br />
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<a href="http://lh3.ggpht.com/_DQ_QOLynr18/TST_GkvEg-I/AAAAAAAAGOA/a_2PxNepUYQ/s1600-h/citrus%20salad%202%5B3%5D.jpg"><img alt="" border="0" height="480" src="http://lh6.ggpht.com/_DQ_QOLynr18/TST_G0m-GiI/AAAAAAAAGOI/KS9-guNMHZU/citrus%20salad%202_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="558" /></a>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com2tag:blogger.com,1999:blog-5952675336201660661.post-51987177151098025602010-12-23T14:45:00.001-07:002010-12-23T14:45:49.726-07:00Cooking Light Giveaway Winner & Eye-Spy<div style="text-align: center;">And the winner is.....</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DQ_QOLynr18/TRO5nU0FnXI/AAAAAAAAGFk/AIWyydcWh1g/s1600/random+number+draw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_DQ_QOLynr18/TRO5nU0FnXI/AAAAAAAAGFk/AIWyydcWh1g/s1600/random+number+draw.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Brielle! </div><br />
Thanks to everyone who entered the giveaway - I wish I could send <i>all</i> of you a subscription! I'll have another giveaway coming up in January. In the meantime, have a very <b><span style="font-size: small;">Merry Christmas</span></b> and enjoy your holiday baking!<br />
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Here are some yummies that are now on my "I have to try that" list:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dinnerwithjulie.com/2010/12/20/caramel-cream-puff-pops/"><img border="0" height="253" src="http://1.bp.blogspot.com/_DQ_QOLynr18/TRO9IAbwhoI/AAAAAAAAGFo/N5P3OL1-WMA/s320/Cream+puff+pops+bitten.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Caramel Cream Puff Pops (from <a href="http://dinnerwithjulie.com/2010/12/20/caramel-cream-puff-pops/">Dinner With Julie</a>)</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://smashedpeasandcarrots.blogspot.com/2010/12/christmas-traditions-melted-snowman.html"><img border="0" height="213" src="http://3.bp.blogspot.com/_DQ_QOLynr18/TRO9IorkgSI/AAAAAAAAGFs/5WtcgAjRwBM/s320/IMG_7700.JPG" width="320" /></a></div><br />
<div style="text-align: center;"> Melted Snowman Sugar Cookies (from <a href="http://smashedpeasandcarrots.blogspot.com/2010/12/christmas-traditions-melted-snowman.html">Smashed Peas and Carrots</a>)</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ourbestbites.com/2010/12/smores-hot-chocolate.html"><img border="0" height="213" src="http://1.bp.blogspot.com/_DQ_QOLynr18/TRO9JC2vDlI/AAAAAAAAGFw/h1YgjYj7VN4/s320/mini+smores+cups+cr.jpg" width="320" /></a></div><br />
<div style="text-align: center;">S'mores Hot Chocolate (from<a href="http://www.ourbestbites.com/2010/12/smores-hot-chocolate.html"> Our Best Bites</a>)</div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com1tag:blogger.com,1999:blog-5952675336201660661.post-30039732624560215782010-12-16T15:14:00.000-07:002010-12-16T15:14:11.274-07:00Cooking Light Giveaway<span style="font-size: small;"><b><span style="font-size: small;">Anyone want to win a year’s subscription to Cooking Light magazine?</span> </b></span><br />
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It’s my current favorite (<a href="http://dinnersonme.blogspot.com/2010/02/faq-2.html" target="_blank">see this post</a>), and it’s one of my most trusted resources for new recipes. I need to renew my subscription and when I went to the site I noticed that right now they’re having a 2-for-1 deal on subscriptions. I thought I would give the other subscription away to one of my readers. <br />
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To enter, simply leave a comment here on this post before <b><i>Dec 23rd at noon</i></b>. I’ll choose a winner that afternoon. (Please make sure there is a way for me to contact you!)<br />
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<a href="http://lh6.ggpht.com/_DQ_QOLynr18/TQqOkOzfLfI/AAAAAAAAGFQ/LJ6Y7TWTu4U/s1600-h/cooking%20light%206%5B7%5D.jpg"><img alt="" border="0" height="427" src="http://lh3.ggpht.com/_DQ_QOLynr18/TQqOkly-3VI/AAAAAAAAGFY/PAYmFwkrT3s/cooking%20light%206_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="" width="640" /></a><br />
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[nope, Cooking Light is not sponsoring this, nor are they paying me to go on and on about how much I love them.]Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com24tag:blogger.com,1999:blog-5952675336201660661.post-45229877396724311382010-12-13T14:54:00.000-07:002010-12-13T14:54:21.186-07:00Menu No. 114Menus two weeks in a row - this has got to be some kind of record for me, right? <br />
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You may notice that the Slow Cooker Ragu was also on my menu for Sunday last week. Sunday morning came and I pulled out everything for the ragu and THEN realized that we had no egg noodles. So I pushed that dinner to today and we had whole wheat waffles instead YUM!<br />
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I must say that I'm looking forward to having that ragu again. We tried it a few weeks ago and we all loved it (kids included!)<b> </b>Here's what we're having for the rest of the week:<b><br />
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<b>Monday</b> – <a href="http://www.marthastewart.com/recipe/slow-cooker-short-rib-ragu" target="_blank">Slow Cooker Ragu</a> over egg noodles<br />
<b>Tuesday </b>– <a href="http://dinnersonme.blogspot.com/2007/09/baked-rigatoni-with-roasted-vegetables.html" target="_blank">Baked Rigatoni with Roasted Vegetables</a>, Baguette<br />
<b>Wednesday</b> – Vegetable Beef and Barley Soup, rolls<br />
<b>Thursday</b> – Chicken and Black Bean burritos, salsa<br />
<b>Friday</b> – eat out<br />
<b>Saturday</b> – xmas party<br />
<b>Sunday</b> – <a href="http://dinnersonme.blogspot.com/2007/03/shared-main-dishes.html" target="_blank">Robyn’s roast</a>, rice, corn<br />
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<a href="http://lh3.ggpht.com/_DQ_QOLynr18/TQaU3SWPYsI/AAAAAAAAGDI/CB3oLMaOrvw/s1600-h/baked%20rigatoni%20full%20view%5B2%5D.jpg"><img alt="baked rigatoni full view" border="0" height="480" src="http://lh5.ggpht.com/_DQ_QOLynr18/TQaU3hQEq7I/AAAAAAAAGDQ/1_dtSd97eOg/baked%20rigatoni%20full%20view_thumb.jpg?imgmax=800" style="background-image: none; border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="baked rigatoni full view" width="398" /></a><br />
<div align="center"><b><span style="font-size: small;"><a href="http://dinnersonme.blogspot.com/2007/09/baked-rigatoni-with-roasted-vegetables.html" target="_blank">Baked Rigatoni with Roasted Vegetables</a></span></b></div><div align="center"><b><span style="font-size: small;"></span></b></div><div align="center"><br />
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</div><div align="center"><a href="http://lh4.ggpht.com/_DQ_QOLynr18/TQaU4CBVjjI/AAAAAAAAGDY/AThmkIgZGV8/s1600-h/holidaympm%5B3%5D.png"><img alt="holidaympm" border="0" height="200" src="http://lh6.ggpht.com/_DQ_QOLynr18/TQaU4gQ93cI/AAAAAAAAGDg/TT5fa7ZAflc/holidaympm_thumb%5B3%5D.png?imgmax=800" style="background-image: none; border: 0px none; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="holidaympm" width="178" /></a></div>Andyhttp://www.blogger.com/profile/01909149683919572585noreply@blogger.com0